Santa Clara County, CA

Coffeebar Sunnyvale

401 Willow Av

Last inspected Oct 6, 2026 · View Map ↗ · Compare ↗

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Coffeebar Sunnyvale last inspected?: The most recent inspection on record was on Oct 6, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Feb 6, 2025 to Oct 6, 2026.
Has Coffeebar Sunnyvale ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Feb 6, 2025.

The Full Inspection History

3 inspections

Routine Inspection

Oct 6, 2026

Pass

3 recorded violations

minorCode K07Food temperature

Official Wording

Proper hot and cold holding temperatures

Inspector’s Notes

Milk on counter measured at 49F. Per PIC, milk was placed on counter no more than one hour prior. [CA] PHFs shall be held at 41°F or below. [COS] Milk moved to under counter cooler.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode K29Chemicals

Official Wording

Toxic substances properly identified, stored, used

Inspector’s Notes

Chlorine bleach and Windex stored above 3-comp sink. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode K40Cleaning and sanitizing

Official Wording

Wiping cloths: properly used, stored

Inspector’s Notes

Wiping cloths stored on prep surfaces throughout facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Santa Clara County Department of Environmental Health, Oct 6, 2026 · Original Source

Routine Inspection

Dec 4, 2025

Pass

2 recorded violations

minorCode K06Handwashing

Official Wording

Adequate handwash facilities supplied, accessible

Inspector’s Notes

Soiled food scoop placed in basin of handwash sink in back kitchen. [CA] A handwashing facility shall not be used for purposes other than handwashing.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Wiping cloths: properly used, stored

Inspector’s Notes

Several wiping cloths stored on food prep surfaces at front counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Santa Clara County Department of Environmental Health, Dec 4, 2025 · Original Source

Routine Inspection

Feb 6, 2025

Pass

5 recorded violations

minorCode K35Equipment and utensils

Official Wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s Notes

Observed the use of induction cooker in the kitchen without a hood. Per PIC, eggs and hot oats are cooked using the induction cooker. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. The use of induction cooker must be pre-approved by this department.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode K21Water, plumbing, and sewage

Official Wording

Hot and cold water available

Inspector’s Notes

Measured water at preparation sinks and 3-compartment sink between 113-116F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (except at handwash sinks).

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode K14Cleaning and sanitizing

Official Wording

Food contact surfaces clean, sanitized

Inspector’s Notes

At the 3-compartment sink and in sanitizer buckets, measured sanitizer (quaternary ammonia) concentration at 0 ppm. No active warewashing observed during inspection. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] PIC refilled sanitizer dispenser and replaced all sanitizer buckets.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode K30Other

Official Wording

Food storage: food storage containers identified

Inspector’s Notes

Throughout the kitchen, observed opened bags of bulk foods (coffee, oats, sugar). [CA] Once opened, bulk foods shall be transferred to food grade containers and covered with a fitted lit.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K36Equipment and utensils

Official Wording

Equipment, utensils, linens: Proper storage and use

Inspector’s Notes

In the preparation area, observed soiled working knives stored inside ice. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.